Practice?
1, wash the ginger and peel off the surface with a paring knife.
2, slice.
3. Sprinkle the ginger slices with salt for pickling.
4. Add crystal sugar to white vinegar, boil the crystal sugar with a small torch, and let it cool naturally for later use.
4. After pickling the ginger slices with salt for one hour, drain the water in the ginger slices with clean gauze without oil and squeeze the water out.
5. Squeeze the dried ginger slices into an oil-free container, then pour in the cool white vinegar juice of rock sugar, cover the refrigerator and refrigerate.